LOW SALT FERMENTED ACIDIC SEASONING
PURPOSE: To obtain a low salt fermented acidic seasoning having an abundant taste and also a harmonization between acidity and taste. CONSTITUTION: A protein raw material, carbohydrate raw material or a mixture thereof is digested and hy...

NEW VINEGAR
PURPOSE: To obtain a new vinegar having physical condition adjusting functionality together with mild and light sourness and flavor. CONSTITUTION: The objective vinegar is obtained by carrying out alcohol fermentation and acetic acid fer...

METHOD FOR PREPARING VINEGAR
PURPOSE: To reduce the irritating smell and sour taste of a vinegar by adding a nonionic surfactant to an unrefined vinegar or unrefined fermented product. CONSTITUTION: An unrefined vinegar on the preparation of acetic acid by a ferment...

PRODUCTION OF BREWED VINEGAR
PURPOSE: To obtain brewed vinegar having mildness and excellent flavor because of high content of intracellular flavoring components, comprising SAKE (rice wine) prepared by using a temperature-sensitive autodigestive yeast as a raw mate...

HEALTHY ALCOHOLIC DRINK
PURPOSE: To obtain the healthy title drink capable of canceling ingredient taste characteristic of Shochu (low-class distilled spirits), having mild taste, having no nasty aftereffects such as aftereffects of the night's drink and alkali...

PRODUCTION OF ACETIC ACID
PURPOSE: To industrially advantageously obtain acetic acid without using expensive hydrogen by adding an anaerobic acid-producing bacterium to methanol and carbon dioxide, etc., and subjecting methanol, etc., to anaerobic fermentation. C...

JPH0484873A

VINEGARED SOY SAUCE
PURPOSE: To mitigate the smell of herb by mixing small pieces of plural kinds of medicinal herbs with soy sauce and vinegar. CONSTITUTION: The objective seasoning can be prepared by mixing soy sauce, vinegar and small pieces of plural me...

PICKLES CONTAINING JAPANESE HORSERADISH
PURPOSE: To produce the subject pickles rich in flavor and free from bitter taste by immersing vegetative pieces and rootstock pieces of Japanese horseradish in a vinegar solution contained in a tightly sealed container. CONSTITUTION: Ob...

JPH0458878A

METHOD FOR COLORING BREWED VINEGAR
PURPOSE: To obtain brewed vinegar stably colored to heat by extracting a pigment ingredient from refined sugar of black rice or unpolished rice by brewed vinegar and coloring the above-mentioned brewed vinegar into red. CONSTITUTION: A p...

MIXED VINEGAR
PURPOSE: To improve the long-term preservability and health retainability of a mixed vinegar by adding pectin-containing inverted sugar or isomerized sugar to the vinegar. CONSTITUTION: A sucrose solution comprising approximately 30wt.% ...

JPH0416182A

PREPARATION OF LIQUOR OR FOOD
PURPOSE: To improve the utilization degree of raw materials and the taste of a liquor or food by employing an microorganisum and/or enzyme having a protein body (PB-1) decomposing ability. CONSTITUTION: Koji fungus such as Aspergillus or...

JPH048281A

PRODUCTION OF ACIDIC FERMENTATION COMPOSITION
PURPOSE: To enable obtaining of a suitable favorite food and a raising promoter for crops, etc., by subjecting a liquor solution for producing brewed vinegar and aqueous mixture of an animal protein peptide to organic acid fermentation. ...

PRODUCTION OF ALCOHOLIC BEVERAGES AND FOOD
PURPOSE: To obtain alcoholic beverages and food having abundant flavor and improved in utilization ratio of raw material by absorbing water into a raw material for alcoholic beverages and food and then subjecting water-absorbed raw mater...

PRODUCTION OF LOQUAT-CONTAINING MUSCOVADO VINEGAR
PURPOSE: To obtain the title muscovado vinegar suitable as seasoning, healthy drink, etc., having good taste, by fermenting an aqueous solution of muscovado vinegar to prepare muscovado vinegar, adding leaves am fruits of loquat to the m...

JPH03254672A

PRODUCTION OF POTATO VINEGAR BY BIOREACTOR
PURPOSE: To obtain potato vinegar in production processes shortened by continuation and in reduced production cost by passing a saccharified liquid through beads in which yeast and acetrobacterium are immobilized. CONSTITUTION: Yeast cul...

FERMENTATION WITH SACCHARIFICATION
PURPOSE: To accomplish the process simplification for fermentation by saccharification through such processes that the first tank is charged with raw materials followed by transferring the materials into plural tanks arranged in parallel...

PREPARATION OF HEALTHY VINEGAR
PURPOSE: To prepare a vinegar containing large amounts of amino acids by adding acetic acid to the residual solution prepared by distilling a sake (Japanese rice wine) using rice as a raw material at low temperature to remove alcohol. CO...

JPH03130066A

PRODUCTION OF HEALTHY VINEGAR
PURPOSE: To obtain vinegar good for health, having high content of amino acid in fermenting an alcohol contained in SAKE (rice wine) comprising rice as a raw material with acetic acid bacteria by stopping fermentation in a specific range...

RIPENING APPARATUS
PURPOSE: To provide a ripening apparatus effective in accelerating the ripening of vinegar, etc., and composed of an electromagnetic wave antenna, an ultrasonic vibrator and a far infrared generation element placed on the inner wall of a...